10 recipes for happiness this Gudi Padwa

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Gudi Padwa may be known by different names across the country, but the sentiment remains the same – pure joy, enthusiasm and positivity to bring in a brand new year!

With a delicious mix of traditional, fusion and innovative recipes here’s how to usher in gudi padwa with some fun food fervor!

Shrikhand – Having something as good as Shrikhand on gudi padwa will ensure you have a sweet year ahead! It’s so simple to make and so good to eat that you can make an array of flavours and store in your fridge – all you need is hung yogurt. Once you have that in place think of different flavours you can experiment with. Besides a classic kesari shrikhand - kiwi mango shrikhand, strawberry shrikhand fruit tarts, watermelon shrikhand bites, shrikhand with stewed apricots, a chocolate chip kiwi shrikhand and a biscuit shrikhand pudding are some recipes made with delicious sweetened yogurt as a base!

Vegetable Bhakarwadi –Crisp tiny bhakarwadi roundels are delicious to munch on any time of the year. This version is made with hidden between the khatta meetha spirals of a bhakarwadi. The only flipside is that these don’t keep for very long like a normal bhakarwadi does, but these are so good they will be over in a jiffy! Also a great way to slip in veggies for the fussy eaters!

Puranpoli –This sweet flat bread is stuffed with the yummiest mixture of jaggery and boiled smashed lentils flavoured with the slightest hint of cardamom powder. Known as holige in Karnataka and bobbattu in Andhra, if the traditional version has managed to bore you over the years try a disco puranpoli – mini whole wheat flour poli’s filled with a puran and served along with thick creamy rabdi or use crumbled boondi laddoos in the center for a quick puranpoli!

Kothimbir Wadi –Steamed gram flour cakes, flavoured liberally with coriander and sesame seeds – kothimbir wadi is an age old Maharashtrian snack or meal accompaniment. Pan frying it after steaming, makes the edges crisp and the final dish all the more irresistible. Put a chatpata twist to this recipe on gudi padwa and make a kothimbir wadi chaat. Top bite sized pieces of the vadi with your choice of chaat toppings for a delectable snack that will positively confuse your taste buds.

Kesari Bhaat - Long grained basmati rice fried in ghee and saffron, cooked with sugar till perfectly done, to be finally topped with fried dried fruits for a delectably balanced crunch as the rice melts in your mouth! The bright colour and aroma urges you to take a bite and after that there is no stopping!

Puliodarai – Puliodarai is the south Indian version of Imli Chawal, packed with more spice, crunch and flavour than its north Indian counterpart! It’s easy to make once you have the powder handy. Wrap portions of the prepared puliyogare in pieces of banana leaf, steam and serve hot for an extra traditional touch! Other rice recipes like vangi bhaat, bhaat with sev and bahala bhaat and ole vatanyache masala bhaat are other delectable options for your rice fix this gudi padwa.

Pal Payasam – Pal payasam is a basic kheer made with rice, milk and sugar given a delicious crunch with nuts fried in ghee! Add a few drops of strawberry crush to this for a fruity colour and taste or top it with your favourite fresh fruits drizzled with honey. If you want to move out of the box try making a healthier rajgira, gehu, jau, lapsi or oats kheer with jaggery instead of rice and sugar! Chicku walnut kheer, lotus seed kheer, chocolate kheer and matar ki kheer are some of our other innovative but safe bets!

Kharvas – This delicate sweet is made with colostrum milk or cheek, which is produced by cows that have just given birth. Once you have managed to get your hand at this the rest of the kharvas making process is simple. Mix the colostrum with plain milk, saffron, sugar, cardamom powder, steam for a few minutes and refrigerate for a few hours. The final product is a luscious, delicate sweet melt in the mouth sweet dish that is completely worth any trouble you may have to go through to get the main ingredient in this recipe!

Moongdal Til Wade – Piping hot moongdal wadas are a hit with everyone, when you add the goodness of sesame seeds to this it becomes a super hit. Try this recipe for crunchy moongdal wadas enhanced in all aspects with the addition of earthy til! Make the batter and refridgerate so you can dish out the garma garam wadas for your guests while they build their appetites with the aroma of them frying!

For more recipes for a joyous new year browse through SanjeevKapoor.com or watch and learn on sanjeevkapoorkhazana on you tube!
A fun food filled new year awaits you all!

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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